Goodies by Anna: Peppermint Crunch Chocolate Cookies

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These cute little dark chocolate and peppermint crunch cookies are perfect for the holiday, so I have included them in the holiday gift baskets I’m making this year! Each little cookie bakes up to around 2 inches and has a slightly cakey texture in the center with a slightly crisp edge.

The addition of the Andes Peppermint Crunch give the perfect amount of holiday flavor, texture and color. I included the Peppermint Crunch in the dough and also dipped the tops of each ball in more Peppermint Crunch before baking for lots of peppermint goodness.

Each dough ball is approximately 2 teaspoons of dough (or a #70 scoop) and you can easily bake 12 cookies per cookie sheet as they do not spread a lot. Here is how you can make your own:

This is my variation of a Cooks Country recipe called Marvelous Chocolate Mint Cookies. Their recipe uses Andes chocolate mints melted on top of the warm cookies right out of the oven. I decided on the Andes Peppermint Crunch for the texture, flavor and color that these seasonal baking chips bring.

3. During the last 30 minutes of chilling the dough, adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper or Silpats.

4. Roll 2 teaspoons dough (#70 dough scoop) into 1-inch balls and dip/press into the extra Peppermint Crunch to cover the top. You should be able to bake 12 cookies per sheet. Bake until cookies are just set, 10 to 12 minutes, rotating and switching baking sheets halfway through baking time. Remove from oven and transfer to rack to cool completely, about 30 minutes.